INGREDIENTS

INSTRUCTIONS

Basic Cake Mix:  In large bowl, mix together flour, sugar, baking
powder and salt  until well combine.  [To store: transfer to airtight
container, store in cool dry place  for up to 2 months. Stir well
before using.]  Makes enough for 4 cakes.  Cake  In large bowl and
using electric mixer at medium speed, beat BAsic  Cake Mix, milk, poppy
seeds, orange and lemon rinds for 2 minutes.  Add oil, eggs and
vanilla; reduce speed to low and beat for 1 minute.  Pour into greased
9-inch square cake pan; bake in 375F 190C oven for  35 minutes or until
cake tester inserted in centre comes out clean.  Let cool in pan on
rack.  Icing  In bowl, beat cream cheese with vanilla at medium speed
for 30  seconds or until blended. Add icing sugar; beat for 1-1/2
minutes or  until smooth and creamy. Makes 1-1/2 cups  Cake Tips:  to
measure dry ingredients properly, spoon into dry measure until  heaping
without packing or tapping, then level off with straight edge  of
knife. Beating times for cakes should be followed precisely; if  times
are shortened, cake will lack structure; if lengthened, cake  will be
tough. Cakes can be well wrapped and frozen for up to 2  weeks. Bake as
cupcakes in 18 paperlined muffin cups in 375F 190C  oven for  Source:
Canadian Living magazine, Oct 94 Presented in article by  Elizabeth
Baird: "Baking Up The Best" Recipe by Canadian Living Test  Kitchen
[-=PAM=-]   PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <PA_Meadows@msn.com>  Date: Sat, 14 Dec 96
22:04:09 UT

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1505
Calories From Fat: 286
Total Fat: 32.4g
Cholesterol: 96.7mg
Sodium: 2687.6mg
Potassium: 155.8mg
Carbohydrates: 308.5g
Fiber: <1g
Sugar: 302.9g
Protein: 5.5g